Quick Chicken Dumplings (Printable Version)
# What You'll Need:
→ Protein
01 -
300 g shredded cooked chicken (rotisserie preferred)
→ Dumplings
02 -
250 g refrigerated biscuit dough, cut into quarters or 250 g cheese ravioli
→ Broth and Dairy
03 -
900 ml low-sodium chicken broth
04 -
120 ml heavy cream
05 -
30 g unsalted butter
→ Seasonings
06 -
1 teaspoon garlic powder
07 -
1 teaspoon onion powder
08 -
Salt, to taste
09 -
Freshly ground black pepper, to taste
→ Garnish (optional)
10 -
Fresh parsley, chopped
# Step-by-Step Directions:
01 -
Over medium heat, melt butter in a large Dutch oven or heavy-bottomed pot. Stir in garlic powder and onion powder, cooking for 30 seconds to release aromas.
02 -
Pour in chicken broth and bring to a gentle simmer. Add shredded chicken and heat through for 5 to 7 minutes, stirring occasionally.
03 -
Add biscuit dough quarters or cheese ravioli directly into the simmering broth. Maintain gentle simmer uncovered for 8 to 10 minutes until dumplings are cooked and puffed.
04 -
Lower the heat and stir in heavy cream. Continue to simmer for 2 to 3 minutes until the broth thickens to a velvety consistency.
05 -
Season with salt and freshly ground black pepper to taste. Ladle into bowls, garnish with chopped parsley if desired, and serve warm.
# Helpful Notes:
01 -
Avoid vigorous stirring after adding dumplings to keep them intact and fluffy.
02 -
Reheat leftovers gently, adding broth or cream if the sauce thickens excessively.